"Are we having leftovers again?" is the example given after the dictionary definition of the word "leftover" on the Merriam Webster website. Synonyms for "leftovers" are dregs, remains, scraps. Not very appetizing. I admit that leftovers can be mushy, bland, over-cooked or dried out remnants of food from the night before. However, if leftovers are handled correctly, they can become the basis for completely new, delicious meals--so different from the original offering that your family won't suspect they are eating leftovers.My cookbook, Mealtime Magic, features intentional planning of leftovers to create completely new meals. It's a new trend in American cooking (at least I'm hoping to make it a trend) to save time and money. Who wouldn't want more of those?

Tonight, I will present information about my cookbook, Mealtime Magic, to the South Nodaway Fitness Club. Sue Nothstine, a friend from my writers group, had asked me and she asked author and publisher Lee Jackson, too. Lee will give information about apples and discuss her new apple cookbook for kids, Healthy to the Core! After the presentation, attendees will eat dinner. Tonight's main dish is pork chops. So what do you do with leftover pork chops? Pork Fried Rice and Hot and Sour Soup are perfect dishes to make with leftover pork chops. Why? You only need one pork chop cut into thin strips for either of these dishes. Plus, the pork pairs well with these flavorful Asian dishes. See these two recipes, following. And if you have any questions about how to create new meals from leftovers, please leave a comment and ask me. Enjoy!

When I was visiting my daughter, Emily, in Des Moines, Iowa, she made pumpkin pancakes. I enjoyed the spicy taste and aroma created from the addition of cinnamon, nutmeg, ginger, and cloves. The texture was good, not too thick or too thin. My one-year old, twin grandsons loved them, too! Even without spreading on butter (margarine for me) and drizzling with maple syrup like Emily and I did. I've tried other pumpkin pancake recipes, but this one is the best.

Place a baking sheet or oven-safe serving platter in oven. Preheat oven to 200˚F. Heat a skillet or griddle over medium heat (350 degrees F for the griddle). This recipe is easy to double if you need to make more than a half dozen pancakes.

Using a wooden spoon, mix the flour, brown sugar, baking powder, salt, and spices in a medium-sized bowl. Grind up chunks of brown sugar using the back of the spoon. Whisk the milk, pumpkin, egg, and oil or butter in a liquid cup measure or bowl. Stir into the dry ingredients and mix until just combined. The batter will be lumpy.

Pour a little oil on the skillet or griddle. Pour about a ladleful of pancake batter on the griddle or skillet. Use the back of the ladle to smooth the batter into a circle. After a few minutes (when bubbles start forming on the top) carefully flip over each pancake using a spatula.

Let cook for a few more minutes until golden brown. Transfer the pancakes to baking sheet or oven safe platter, cover with a paper towel; keep warm in the oven. Repeat with the rest of the batter. Serve with butter and heated maple syrup. Yield: 6 large pancakes

Autumn is the perfect time to bake pumpkin bread. I love the sweet and spicy aroma that fills our home while the bread is baking. This recipe, from the revised and updated edition of my cookbook, Cooking Around the Calendar with Kids, make two big loaves. Oil--instead of shortening--makes for easy mixing. Recipes in my book show how to involve children in the fun of cooking keeping safety in mind by listing what children can do and what adults should do.

The addition of wheat germ makes this dessert healthier. I have successfully substituted a stevia/sugar blend to lower the sugar content. I usually use whole-wheat pastry flour and add a cup or more of broken walnuts for flavor and texture. The taste of this dense, flavorful bread pairs well with a hot cup of tea. Cinnamon and Spice Pumpkin Bread